Crema Pasticcera Italian Pastry Cream

Crema Pasticcera Italian Pastry Cream

Crema Pasticcera also known as pastry cream is a staple in every Italian household for filling pastries, cakes and anything dessert.

Desserts like Bombolini, Zeppoli di San Giuseppe and Cream Filled Pastry Horns are just a few of the desserts you can use Crema Pasticcera for filling.

5 from 1 vote

Print Recipe Pin Recipe Save

Prep Time 15

Cook Time 15

Chilling Time 2

Total Time 2 30

Course Dessert

Cuisine Italian

Servings cups

Calories 542 kcal

Affiliate Disclosure

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Equipment

Ingredients

4 egg yolks
½ cup sugar
⅓ cup cornstarch
2 cups whole milk
1 tsp vanilla extract
1 tbsp butter

Instructions

Using a hand blender, whip the egg yolks and sugar together until you reach a smooth consistency.
Add the cornstarch and incorporate evenly using the blender paddle or a whisk.
Warm up milk in a saucepan until it begins to steam.
Add a little bit of the milk to the egg yolk mixture stirring continually to temper the eggs. Add vanilla extract and return the mixture to the saucepan and continue to heat being careful not to bring to a boil.
Stir with a wooden spoon. Once it get's thick enough to coat the back of a spoon remove from heat and add vanilla extract. If you want a thicker consistency, but be careful not to scorch the bottom.
Place a sieve on top of a bowl, pour the cream in the sieve and using a wooden spoon stir and push it through the sieve and into the bowl to remove all the lumps.
Place cream in a bowl and set plastic wrap on top of the pastry cream to prevent a skin from forming on your pastry cream. Let the cream rest and set in the refrigerator about 2 hours. Leave refrigerated until ready to use.

Notes

Infusing Vanilla Flavor - 3 Different Ways

Vanilla Extract - add it at the end of the cooking cycle

Vanilla Bean - split the bean in the middle and scrape the inside and add it to the milk. Bring to a gentle boil while stirring

Vanilla Paste - add it to the milk a the beginning when warming up the milk

Nutrition

Serving: 1Calories: 542kcalCarbohydrates: 82gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 418mgSodium: 113mgPotassium: 410mgFiber: 0.2gSugar: 62gVitamin A: 914IUCalcium: 348mgIron: 1mg

Keyword apple dessert, cream filling, pastry

Tried this recipe?Let us know how it was!